Let’s face it, green beans can be a little boring but Alexa employs all the tricks to make us change our mind. Umami rich mushrooms! Fried shallots! Cheese! This one is guaranteed to be a hit, we promise.
Ingredients
- 1 lb green beans, ends trimmed
- 5 oz shitakes, stems removed and thinly sliced
- 1 shallot sliced very thinly
- 1/4 C roughly chopped walnuts
- 2 lemons (1 sliced 1/4-inch thick for roasting with green beans, plus zest and juice of second)
- 1/4 C ricotta
- Olive oil
- Kosher salt and black pepper
- Granulated garlic
- ½ C fresh parsley leaves
Method
Preheat oven to 450 degrees. Place green beans and lemon slices on one parchment-lined sheet pan and shitakes on a second parchment-lined sheet pan.
Toss green beans/lemon slices with a drizzle of olive oil and season to taste with kosher salt and garlic powder. Drizzle the shitakes with just oil; you’ll season them after roasting. Roast for 20 minutes until green beans and lemons are charred on one side and shitakes are crisp. Season shiitakes with a pinch of kosher salt and toss well. Allow both to cool on sheet trays.
Meanwhile, very thinly slice the shallots using a mandoline or sharp knife. Heat 1/4 cup oil in a small pan over medium-low heat — there should be enough oil in the pan so the shallots can fry rather than sauté so you might need a little more oil. Add shallots once oil is hot and turn heat to low. Fry for about 5 minutes keeping an eye on them to ensure they don’t burn; transfer them to a paper towel-lined plate as soon as they are crisp. They go from crisp to burnt quickly! You may have to do this in 2 batches.
Next, add walnuts to oil and fry 3-5 minutes, keeping an eye on them to ensure they don’t burn. Remove them as soon as they are golden brown and fragrant.
Arrange beans, lemons and mushrooms on a large platter. Zest the second lemon over the vegetables then squeeze half of it over the top. Dollop with ricotta. Top with fried shallots and walnuts and garnish with chopped parsley and enjoy!
Serves 4 people